Nutritional Information

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Heat oil in skillet. Add zucchini and onion and cook 5 minutes or until golden brown and tender. Add spinach and corn. Cook and stir until spinach wilts.

Spread 1/2 cup enchilada sauce in 3-quart shallow baking dish. Place 6 tortillas, overlapping as needed to cover bottom of dish. Spread with half of remaining enchilada sauce. Top with vegetable mixture and half the cheese. Top with remaining tortillas and enchilada sauce.

Bake 20 minutes. Top with remaining cheese and bake 5 minutes or until cheese melts. Cut into 6 squares and garnish with cilantro.